On Wed 21 May 2008 07:57:49a, blake murphy told us...

> On Tue, 20 May 2008 07:02:30 -0700, "Dimitri" >
> wrote:
>
>>
>>"Stan Horwitz" > wrote in message
...
>>> Andy, here's how I make that 2nd Avenue Deli cucumber salad that I
>>> mentioned when we ate lunch at the Reading Terminal farmers market
>>> last Sunday.
>>
>><recipe snipped>
>>
>>Made something similar last night. a few quick points.
>>
>>1. Now that little hands are no longer around I keep my mandolin
>>easily availavel for slicing like this. It really makes quick work of
>>the process.
>>
>>2. I like to use Rice or TJ'S white balsamic vinegar. Which do you
>>all prefer?
>>
>>3 Do you peal or score the cukes?
>>
>>4. when resting the cukes do you salt them separately & drain before
>>marinating?
>>
>>Thanks
>>
>>Dimitri
>
> i haven't made the 2nd ave. recipe, but i most often use rice vinegar
> with cukes. this is the one i make most frequently:
>
> japanese cucumber salad (adapted from 'japanese cooking,' by peter
> and joan martin)
>
> 1 cucumber
>
> 1/4 cup rice vinegar
>
> 1 tbl sugar
>
> 1 tbl soy sauce
>
> 1/4 tsp monosodium glutamate (msg)
>
> * * * * *
>
> mix together all but cucumber.
>
> wash cucumber but do not peel. slice as thinly as possible. on a
> plate, arrange the slices in layers, not overlapping, and salt each
> layer lightly. let stand for 30 minutes. squeeze cucumbers pretty
> hard to remove the accumulated moisture. place cukes in bowl, pour
> dressing over and refrigerate.
>
> these taste better the next day. i don't see why they wouldn't last
> at least a week.
>
> the recipe as given included 1/2 white sesame seeds, but the didn't do
> much for me. recipe can be doubled or (maybe) tripled. they're tasty
> little suckers.
>
>
> your pal,
> blake
>

I make a very similar dish using the same procedure, Blake, but I can never
resist adding a bit of onion, usually scallions. :-)

--
Wayne Boatwright
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